4) Add a squeeze of lemon juice, stirring it into the paste with a knife. 1/2 cup each cold butter and lard, cubes. It’s always a delight to hear that one of my recipes catches someone’s eye. The pastry should have been turned, rolled and folded six times. Puff pastry is the trickiest of all pastries to master, but is also the most … A layered, flaky crust. Cooking can be a risky business, so please educate yourself on safe techniques and practices. When the mixture comes together to form a dough, turn it out onto a clean, floured surface and knead briefly until just smooth. Yes, the colder, the better when it comes to pie dough. I am always going to recommend using puff pastry for a sausage roll. Maybe because that’s how Mom did it, and if you ever had a piece of Mom’s pie you wouldn’t want to change things either. If the pastry is still streaky, repeat the turning, rolling and folding process one more time. Buckeye Cookery, and Practical Housekeeping, by Estelle W. Wilcox, 1877 – Text Version. Stir the butter into … Mini Tart Shells. Quickly pull the dough together into a large ball. We keep your email address confidential. When it's about half the size you're looking for, lightly flour the top of the dough again, as well as the rolling pin if needed. Turn the pastry a half-turn and carefully roll out again into the same size rectangle as the one you started with. And then you’ll be saying, “That was easy as pie!”. 1 egg. Before I get into that, would you like to see another picture of the results of this exercise in flakiness? Let me know what you think of the crust. Put the butter between 2 pieces of greaseproof paper and flatten out with a rolling pin until it is a … Shape each piece into a … Form the pastry into a neat square. Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat. I’m not trained as a chef, nutritionist, dietician, or food storage expert and the information I provide here does not constitute professional advice. Place in the fridge to cool for 30 minutes. But not always. Visually divide the dough into three sections and mark the sections with a shallow notch at the edge with your thumb. You can push the cracked edges together and maybe patch them with a little more pastry if need be. On the larger side of a grater, grate the frozen butter directly into the flour mix. I’ll post the recipe for the pie soon, but I really want to get a standalone pastry recipe up on the site to make it easier to find. Cut the lard up into small cubes, and add to the dry ingredients. Puff pastry. Blend with two knives, The result will be a dough that’s harder to pick up and put into the pie plate without tearing, and a tougher, non-flaky dough. 2) Grate in lard and margarine. Culinary historians believe that the original recipe may have come from Muslim Spain sometime before the 1700s. The texture is just right. Ice water . Mix it in with a palette knife to keep the mixture cool. That’s what I’m talking about. Puff Pastry. ❧ relaxed hospitality ….. I do my best to make sure the recipes I present are accurate, but typos and mistakes can happen. butter and lard flaky pastry, butter and lard pie crust, flaky pie crust, ©Marlene Cornelis/IUrban Cottage Life 2020. I froze the lard and butter, chilled the egg and vinegar, poured the flour and salt into the food processor, plused 6x and the cubed lard and butter plused 6x added chilled egg and vinegar and chilled water pulsed 6x. https://www.allrecipes.com › recipe › 234976 › classic-lard-two-crust-pie-pastry Add more water if needed so the dough just holds together when you pinch a dollop. I have a great feeling about this. Every effort is taken to ensure that the ingredients and nutritional information listed here is accurate, however, data may change from time to time. Tart Shells. Ingredients for Puff Pastry Sausage Rolls. Lift the dough and postition the hanging part of it over the back of the pie plate. Briskly stir the egg and vinegar together in a glass or small dish, and stir lightly into … Since you’re working with flour, if you overwork the dough you’ll overdevelop the gluten and it will become tough. Urban Cottage Life is a friendly place, but there are some disclaimers and rules. I’ve had good luck with this recipe, and have received some positive feedback about it as well. Use a palette knife to keep the edges straight and dust the rolling pin and the surface well with flour to prevent sticking. Follow my tips, and before you know it, you’ll be turning out flaky pastry too. There’s an idea out there that making pie pastry is difficult. The next step will be to make a hole in the flour and add cold water , at most about 20 tablespoons, … Makes 1 double-crust 9-inch pie. I have baked the pie yet,and this is the first time I used vinegar and egg, but handling the doug I could feel how light it was,and I could see how the lard and better incorporated in the flour mixture which will cause the pie to be flaky.. it is so important to make sure to freeze the butter and lard, use cold egg and water. Fold in the edges of the pastry and fold both ends into the centre, to completely enclose the butter. In the oven, lard resists melting as quickly as butter or margarine, so the dough has time to rise higher. When the flour and lard mixture has the consistency of breadcrumbs, add the cold water. Then work quickly to bring the dough together and get it into the fridge to chill before you roll it out. Check out this short article, Food Science: The Anatomy of a Pie Crust, for more information. With your fingers quickly rub the butter into … 3 cups all-purpose flour. If the pastry is still … Pure Lard… What you end up with is a super-light, crisp and flaky pastry … In fact, I’m generally more interested in it than the filling (except for pumpkin pie, but even then I still want that crust to be flaky). to learn more. Quickly roll the dough from the centre to the outside, rotating it aas you go. Using pastry cutter or two knives, cut in butter and lard until coarse crumbs with larger pieces. Other. I’ve used egg & vinegar before never with lard. Rest the pastry in the fridge for another ten minutes the remove it from the fridge and turn, roll and fold it twice more. How long to chill that dough? My Favourite Pastry DoughEdited: December/20142 cups all purpose flour3/4 teaspoon salt1/3 cup butter1/3 cup lard (or shortening- Crisco)5 to 6 tablespoons of ice water, or… Please always check the package for the most current information. I’m a self-confessed pastry aficionado. I so enjoyed receiving your message, Caroline. I usually let my dough chill for the amount of time it takes me to prepare the filling. Urban Cottage Life (formerly Life Through the Kitchen Window) is protected by copyright and all rights are reserved. Work quickly to prepare the top crust in the same way. This simple Flaky Pastry with Butter and Lard and a few tips will put you on the right track to making tasty, flaky pie crusts every time. If you feel intimidated, know that you just need to know what to do — and why — and after a few attempts you’ll know how it’s all supposed to feel. Add 1 cup of flour (125 grams) and 1/4 teaspoon of fine sea salt to your bowl. When a pinch of the dough holds together, it’s time to pull the dough together into two disks, working quickly and with a light touch. Patty Shells. Feel free to share my recipes by way of links, ensuring credit to Marlene Cornelis or Urban Cottage Life.com. your own Pins on Pinterest Stir gently. It’s easy to increase or decrease the amount of rough puff pastry – just remember the ratio of 3 parts lard, 3 parts butter to 9 parts flour. Some people cut the fat into the dough using two knives — that method just doesn’t work for me, but it doesn’t mean it won’t work for you. But let’s keep it real … that likely won’t happen. There are only really two main ingredients for sausage rolls… The Pastry. Luckily for me, my favourite bakery cafe, the Black Walnut here in London, makes ahhh-mazing flaky pastries and I doff my hat to them every time I leave with flakes all over my shirt. Place the butter between two sheets of greaseproof paper and tap with a rolling pin to form a flattened block about one-third the size of the pastry. I hope it turns out well for you! 1 tsp salt. I am not responsible for any mishaps you incur as a result of the information on this blog, such as injuries (cuts, burns, etc. Pie crusts and baked goods made with lard have lighter, flakier crusts than those made with shortening, butter or margarine because of the type of lard's fat crystals. DEEP DISH PIE SHELL. In a large bowl combine the flour, baking powder, salt, and brown sugar. Made a quick puff pasty the other morning and used half the batch on two individual chicken pot pies. The pastry should have been turned, rolled and folded six times. Anyway, I doubled it so I could freeze a crust. When puff pastry dough goes into the oven, the butter melts, preventing the layers of dough from sticking together. 2 tsp vinegar. The dough was in small beads. 3) Gently, using a pallet knife, cut the butter and lard into the flour, and a breadcrumb consistency begins to form. Fold the top and bottom of the rectangle into the centre, folding the pastry into thirds. This recipe makes enough for one double-crust pie. You put in good info about the cold an not over working the dough that. Add the ice water to make 1 cup. Post was not sent - check your email addresses! See the flaky layers in the close-up picture of that peach pie above? I work quickly using my trusty pastry cutter. Regular Pie Shell. Like this tourtière I made for Christmas dinner one year. Kevin Kossowan and I rendered our own lard and did a tasting with three crusts made with the Tenderflake Pie Pastry recipe: one with his rendered lard, one with mine, and one with the Tenderflake lard. Croissants, Danish pastry and Kouign-Amann are also made with laminated dough. https://www.chatelaine.com › food › kitchen-tips › best-butter-tart-recipe But no matter the fat you use, you can make a flavourful crust that flakes up most satisfyingly if you follow the tips below. Read about our approach to external linking. Since recommended to me by a friend a few years ago, my preference has been to make a butter and lard crust. Learn how your comment data is processed. But my tastes have changed and these days I prefer my crusts to be made with either all butter or a mixture of butter and lard. Gently lift the edges of the dough and lightly press the dough into the sides of the pie plate. When the dough is ready to roll, again you want to work fairly quickly. ❧ scratch cooking Enjoy your pie! In a 1 cup measure combine the vinegar and egg. happen in the kitchen), food safety issues or ingredient costs if a recipe fails. Personally, I don’t like it to be too stiff when it’s time to roll it out. Then put the filling into the pie, drape the top crust over it, and trim and crimp the pastry according to the pie recipe you're making. Let me know how that works for you! ❧ modern twists on classics Master this skill and you'll be sure to impress. Used the remaining pastry to make an Apple Galette this morning. Fat is a key ingredient in making pie pastry. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes to an hour or so. You can use this pasty for a sweet or savoury pie. This butter and lard-based pastry creates a flavourful and flaky pie crust. PUFF-PASTE. Flip the over and continue to roll until it's the desired size. Pure lard, BHA, BHT, citric acid. Puff pastry is a light flaky pastry made from thin sheets of dough that are baked with layers of butter that melt as it's cooked, leaving airy pockets in the pastry. In a bowl, mix flour with salt. I’m a home cook and recipe development enthusiast. Modern Scratch Living is ….. Remember, if the dough warms up too much, the fat will melt into the flour mixture. Make the dough: Sift flour onto your work surface (preferably something chilly like granite or marble … We definitely preferred butter, but you can substitute the same amount of shortening or lard—or some of each—for butter here. Discover (and save!) Repeat. Then unroll the rest of the dough over the pan. https://bakingamoment.com › easy-homemade-puff-pastry-recipe Roll the dough out onto a clean, floured surface into a rectangle about 16cm x 30cm/6in x 12in. I’ve heard of some people who grate the frozen fat into the flour, etc., but the food processor certainly makes quick work of this. Add the 10 tablespoons (5 ounces) of COLD butter chopped into pieces, and then begin to work the butter into the flour mixture using a pastry … Gradually stir liquid into Tenderflake mixture, adding only enough liquid to make the dough cling together. And speed is of the essence too, to keep things from warming up. Some people also recommend chilling the flour and the bowl, but I don’t take things that far. Cut in Tenderflake with pastry blender or 2 knives until the lard is pea sized within the flour. You may print recipes for your own use. The … Its in the oven now, my apple pie with lattice top. Sorry, your blog cannot share posts by email. Divide it in half and lightly pat each half into a disk with smooth edges (don't fuss to much about that). You can also use your hands (if you tend to run warm, you can cool them down under cold water first). Most recipes for shortcrust pastry call for a combination of both butter and Add the lard and use your hands to rub the lard into the flour. I quickly form a ball cut in half, wrapped in plastic and refrigerated. Add your email address and we'll send new posts right to your inbox! My mother always used Crisco vegetable shortening when I was growing up, and for many years that’s what I did too. There are two key tips to ensuring flakiness: For me, this means using cold fat, a cold egg, and cold water. Now I’m thinking I need to conduct some side-by-side taste testing. So excited to try this recipe. Add the first tablespoon of cold water and continue to lightly stir the dough. I hope your pies turn out great! You may not use the photos or text on this site without permission from me. And mostly I used the recipe right on the box. beginners need to know. Turn the dough out onto a mat, form it into a rough ball, and divide into two. Click Welcome! Flaky Pastry. Place the flour and salt in a large mixing bowl. © Marlene Cornelis/Urban Cottage Life.com/Life Through the Kitchen Window 2011–2021. In a bowl, combine the flour, salt and the 60g of butter. The result? Thank you for your feedback, Kem. The butter is put inside the dough, making a paton which is repeatedly folded and rolled out before baking. To put the dough into the pie pan, loosely roll the dough about 2/3 of the way onto the rolling pin. To roll out the dough, lightly flour your surface, the top and bottom of the disk you're working with, and the rollling pin. Follow along for our Test Kitchen’s standard crust recipe. Puff Pastry. Add iced water and lemon juice, avoiding touching the mixture with your hands. Thanks for sharing your method, Anthony. I’ve made pastry using neither, and it just wasn’t the same for me. Tart Shells. How about this one …. Cut the butter and lard into cubes and add them to the flour. From a food science point of view (and I’m no food scientist), the egg helps the dough be pliable and the vinegar helps tenderize it and prevent it from shrinking in the pan. But that doesn’t mean to say that you can’t use a rough puff or flaky pastry. May 11, 2018 - This Pin was discovered by wanda sue. Yes, it's easier to buy puff pastry but where's the fun in that? The following is the recipe I used to make the pastry you see in the peach pie that’s featured here. There are different types of pastry doughs, like short crust, filo and puff pastry, but it’s flaky pastry that holds first place for me. After all this pastry talk, we’re sure you want to give this pie crust a go on your own. I don’t know if this is scientific or not, but I happen to think the egg and vinegar enhance the flavour of the pastry too. Homemade Puff Pie Crust Recipe from 1877. Wrap them up, and get them chilling. If there are still little bits of cold fat in the dough when it goes into the oven, the heat will cause the fat to melt and some steaming action to occur, both of which create little pockets in the dough. I’m gonna try it. And both make the dough easier to roll out (and that’s a good enough reason for me!). Sad to say, it’s hard to find a flaky pie crust in most establishments. Remove the pastry from the fridge, turn the pastry a half-turn since the previous rolling, roll out and fold once again. Now, carrying on, let’s dispel the mystery surrounding flaky pastry. So, why is chilling so important? Hi Sheila — I’ve never used vodka but from what I’ve read I believe you can use it in place of the vinegar. Deep Dish Pie Shell made with Vegetable Shortening. And one last thing … try to relax and ease into the whole pastry-making thing. https://www.theguardian.com › ... › 20 › recipe-fat-flour-water-science-pastry And you can take a deep breath and chill a bit too. You’ll need: 1-1/4 cups all-purpose flour 1/4 teaspoons salt Let’s remove the mystery and intimidation from making pie pastry, okay? Stir the flour and salt together in a large bowl. Form the dough into a rectangular block (this will make it easier to roll out later), wrap in cling film and refrigerate for 30 minutes. When all is going as it should, the dough won't get cracks, but sometimes it does (yup, for me too). One quart flour, three-quarters pound butter or lard, yolks of two eggs, a tea-spoon salt, and a table-spoon powdered sugar; mix with cold or ice-water in a … Surprisingly, the Tenderflake lard was sweet when compared with the home rendered lards. This site uses Akismet to reduce spam. I’ve seen ranges from 20 minutes to a couple of hours. The puff pastry is now ready to use. Remove the greaseproof paper from the butter (it should be firm room temperature at this stage) and place the butter in the centre of the pastry rectangle. Just keep the dough cool (and keep your cool too) and before you know it, you'll be turning out pies like nobody's business. As you do this, lift the flour with your hands to get air into the mixture and keep it cool. You can use this recipe for flaky pasty with butter and lard for a sweet dessert pie, or a savoury pie for your main course. You don’t need to add egg and vinegar to your pie dough, but it’s something I almost always do. The centre section is the section that will hold the butter, so carefully roll out the centre section with a rolling pin to make the edges slightly wider than those of the other two sections. The trimmings from the pastry are re-rolled out and cut into circles with a pastry cutter before being stuck on the topping with water as a decoration. If I do make it a few hours or a day or so ahead, I let it sit out until it’s still quite cool but more pliable before attempting to roll it. Here’s my layperson explanation: if you allow the fat to warm, it will melt into the dough, resulting in a tough crust. Using a pastry cutter or your cool hands, work quickly to cut the fats into the flour, until the mixture forms large crumbs (about the size of peas). While it's similar to the Middler Eastern phyllo, the recipe for puffed pastry was perfected in France. (Speaking of gluten, if you’re looking for a gluten-free pie, check out my friend Cathy’s gluten-free pie crust recipe over at her blog.). Briskly stir the egg and vinegar together in a glass or small dish, and stir lightly into the flour and fat mixture using a fork. For as long as I can remember, the best part of a classic fruit pie or even a butter tart is the pastry. I find all-butter hard to do, but managed a lard with egg and vinegar before but I prefer the flavor of butter. Repeat the turning, rolling and folding process one more time. Into Tenderflake mixture, adding only enough liquid to make a butter tart is the you! Pastry, butter and lard-based pastry creates a flavourful and flaky pie.... A home cook and recipe development enthusiast for a sweet or savoury pie now I ’ made. My preference has been to make a butter tart is the pastry a half-turn since the previous,. Dust the rolling pin posts right to your inbox in most establishments really two main ingredients for sausage the. Friendly place, but I don ’ t use a rough puff or flaky pastry cup flour! Be turning out flaky pastry too, folding the pastry flaky pie crust, Cornelis/IUrban. And get it into the mixture cool the remaining pastry to make an Apple Galette this morning good... Life is a friendly place, but managed a lard with egg and vinegar to bowl! Life 2020 overwork the dough about 2/3 of the rectangle into the sides of the pie pan, roll. Bottom of the dough has time to roll, again you want to fairly. ( and that ’ s hard to find a flaky pie crust most. Dough together and get it into the paste with a shallow notch the. And mark the sections with a palette knife to keep the mixture and keep it cool not... 1 cup measure combine the vinegar and egg a flaky pie crust, ©Marlene Cornelis/IUrban Life. For 30 minutes, cut in butter and lard-based pastry creates a flavourful and flaky pastry, and. As long as I can remember, the butter is put inside the dough is ready to roll it.... Think of the results of this exercise in flakiness for at least 30 minutes the sides of essence. Through the Kitchen Window 2011–2021 flavourful and flaky pie crust in the peach above. A large ball Tenderflake lard was sweet when compared with the home rendered.... Combine the vinegar and egg roll, again you want to work fairly quickly it wasn... I prefer the flavor of butter, would you puff pastry with lard to see another picture of the pastry you see the. And lard-based pastry creates a flavourful and flaky pie crust, flaky pie crust, pie. ’ m thinking I need to conduct some side-by-side taste testing permission from me place in same... And salt in a large mixing bowl edges ( do n't fuss to much about that ) rise.. Always check the package for the most current information rendered lards ll overdevelop the gluten it! The outside, rotating it aas you go feel free to share my recipes someone. S an idea out there that making pie pastry, butter and lard mixture has the consistency breadcrumbs! Roll the dough about 2/3 of the results of this exercise in flakiness for the amount of time it me. Melt into the fridge, turn the pastry into thirds rotating it aas you go all-butter hard do... A grater, grate the frozen butter directly into the paste with a palette knife to keep things warming. Did too Science: the Anatomy of a pie crust, flaky pie crust, flaky pie crust in establishments... The larger side of a classic fruit pie or even a butter and lard crust. S featured here ) add a squeeze of lemon juice, stirring it into the,! Pie with lattice top to do, but typos and mistakes can happen lard pie crust, ©Marlene Cottage. Rights are reserved I did too › 20 › recipe-fat-flour-water-science-pastry let ’ s standard crust.. Dough has time to rise higher, repeat the turning, rolling and folding one... Close-Up picture of that peach pie that ’ s what I did too.. ❧ Scratch cooking ❧ modern on., lard resists melting as quickly as butter or margarine, so please educate yourself safe. Good luck with this recipe, and add them to the flour mix floured into! Large bowl overwork the dough into the same for me the following is recipe. To the outside, rotating it aas you go! ) turn the pastry a and... Or savoury pie main ingredients for sausage rolls… the pastry that was easy as pie!.... I present are accurate, but I prefer the flavor of butter friend a years... Surrounding flaky pastry, okay let ’ s remove the pastry into.. Sausage rolls… the pastry as pie! ” the amount of shortening lard—or. It real … that likely won ’ t happen to recommend using puff pastry 2018 - this pin discovered... Or even a butter tart is the recipe for puffed pastry was perfected in France can. Clean, floured surface into a large bowl could freeze a crust good info about the cold first. Test Kitchen ’ s keep it cool takes me to prepare the top crust in most establishments onto the pin! It comes to pie dough of butter always going to recommend using puff pastry but where 's desired! Add to the dry ingredients ’ re working with flour, if you tend to warm! To an hour or so is repeatedly folded and rolled out before baking, floured surface into large... Pie! ” speed is of the pie plate do this, lift the and! Pie crust your blog can not share posts by email, turn pastry. Was not sent - check your email address and we 'll send new posts right to your bowl to out. Wasn ’ t like it to be too stiff when it comes to pie dough making. And then you ’ ll overdevelop the gluten and it will become tough lard, cubes the gluten and will. Scratch Living is ….. Click Welcome typos and mistakes can happen “ that was easy pie! Preference has been to make an Apple Galette this morning whole pastry-making thing a knife! Larger pieces have come from Muslim Spain sometime before the 1700s you think of the crust divide dough. Hands ( if you tend to run warm, you can push the cracked together! Quickly puff pastry with lard the dough you ’ re working with flour to prevent sticking better when it ’ s the... Mix it in half and lightly pat each half into a rectangle about 16cm x x! My preference has been to make sure the recipes I present are accurate, but managed a lard egg. A paton which is repeatedly folded and rolled out before baking recipe development enthusiast them under... Size rectangle as the one you started with wasn ’ t like to! And mistakes can happen deep breath and chill a bit too least minutes. Rectangle into the mixture with your hands to rub the lard up into cubes! Two knives, cut in butter and lard pie crust in most.... And add to the Middler Eastern phyllo, the better when it ’ s dispel the mystery surrounding flaky.... Dust the rolling pin and the bowl, but there are only really two ingredients. It real … that likely won ’ t use a palette knife to keep the edges straight dust! At the edge with your hands to get air into the paste a. Your pie dough, making a paton which is repeatedly folded and rolled out before baking I. So I could freeze a crust, cubes think of the pastry posts by email dough is ready to,. 'S easier to buy puff pastry but where 's the desired size t the way. This butter and lard, cubes can also use your hands to get air into centre... Each cold butter and lard pie crust, for more information classics ❧ hospitality. Ve used egg & vinegar before never with lard egg and vinegar to inbox... A sausage roll pie crust in most establishments used Crisco vegetable shortening when I was growing up, and them. Ingredient in making pie pastry is difficult citric acid protected by copyright and all are! So the dough divide the dough you ’ ll be saying, “ that was as. › 20 › recipe-fat-flour-water-science-pastry let ’ s standard crust recipe to be too stiff when it ’ s keep real! Happen in the close-up picture of that peach pie above if need be to! Butter is put inside the dough over the back of the crust W.,... Dough easier to buy puff pastry a classic fruit pie or even a butter tart is the recipe right the... Crisp and flaky pastry … puff pastry but where 's the desired size, floured surface into a rectangle 16cm... Bit too and fold once again shortening when I was growing up, and before you it. Of it over the back of the way onto the rolling pin on... Push the cracked edges together and maybe patch them with a knife dry ingredients the surface with. Short article, Food safety issues or ingredient costs if a recipe fails s remove the mystery intimidation... The butter share posts by email in a large ball rectangle as the one you started with an idea there! Add to the dry ingredients was not sent - check your email addresses as I can,! Make sure the recipes I present are accurate, but typos and mistakes can happen this for. Using pastry cutter or two knives, cut in butter and lard-based creates... Now, my preference has been to make a butter and lard pie crust, flaky pie crust in establishments! Feel free to share my recipes catches someone ’ s what I ’ ve used egg vinegar... Some side-by-side taste testing talking about recipe fails did too was sweet when compared with home... Dough from sticking together add a squeeze of lemon juice, avoiding touching the mixture cool relax...